Ingredients:

• Haldi (fresh) – 500 g
• Dry Coconut (grated) – 200 g
• Sugar – 750 g
• Goondh (edible gum) – 125 g
• Ghee – 250 g
• Almond – 100 g
• Raisin – 25 g
• Bay Leaf – 5 g
• Mace (javitri) – 5 g
• Cinnamon – 5 g
• Clove – 5 g
• Ginger powder – 5 g
• Nutmeg – 5 g
• Black pepper – 5 g
• Green Cardamom – 10 g

Method:

1. Peel and grate the haldi.
2. Cut the almonds into pieces.
3. Fry the goondh in ghee until they pop up completely, then turn off the flame and crush them.
4. Prepare a sugar syrup of one thread consistency.
5. Powder and mix the bay leaves, mace, cinnamon, cloves, ginger powder, nutmeg, black pepper and green cardamom to prepare the garam masala.
6. Heat ghee in a large heavy pan.
7. Add the haldi and fry until the moisture in it dries up.
8. Mix the haldi in the sugar syrup, add coconut, goondh, almonds and the garam masala powder and mix well.
9. Turn off the flame and add the raisins.
10. Press and allow the mixture to set in about 1 inch in thickness in a greased plate.
11. When the barfi mixture cools, cut into square or diamond-shaped pieces.

Recipe courtesy of Sarrita P Nagdev